How to make heavy cheesecake, how to make heavy cheesecake

Cheesecake Ingredients: 250 grams of cream cheese, 80 grams of caster sugar, 2 eggs, 15 grams of cornstarch, 10 grams of lemon juice, 80 grams of milk, 1 tablespoon of rum (15ml), 1 4 teaspoons of vanilla extract (

Ingredients for the digestive biscuit: 100 grams of digestive biscuits, 50 grams of butter.

Baking: Bake in the middle and lower ovens, 160 degrees above and below heat, and bake in a water bath for 1 hour.

First, make the digestive cake base (click here for how to make it) and spread the cake base on the bottom of the cake tin and compact. Place the cake tin in the refrigerator and set aside.

Once the cream cheese is softened at room temperature, add caster sugar and beat with a whisk until smooth and particle-free.

Add the eggs and beat well with a whisk. Add the eggs one by one, add the first one and beat it with a whisk until it is completely mixed with the cheese, then add the next one.

Pour in the lemon juice and beat well.

Pour in the cornstarch and whisk well.

Pour in milk, rum and vanilla extract and whisk well.

Finally, whip the finished cake batter.

Pour the cake batter into the cake tin with the base of the cake lined up.

Place the cake tin in the baking tray and pour hot water into the baking pan, preferably no more than half the height of the cake batter. If it is a live bottom cake mold, you need to wrap a layer of tin foil at the bottom of the cake mold to prevent water from entering the bottom. Place the baking tray in a preheated 160 degree oven and bake for 1 hour until the surface of the cake is golden brown.

Bake the cake and refrigerate it for 4 hours, then remove it from the mold and cut it into pieces.

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How to make a traditional heavy cheesecake?

Ingredients: 227 grams of cream cheese, 70 grams of caster sugar, 70 grams of eggs, 130 grams of milk, and 2 grams of vanilla extract.

Accessories: 50 grams of Guyou biscuits, 30 grams of butter, 12 grams of eagle millet flour.

Preparation of heavy cheesecake.

Cheese base ingredients:

Guyou biscuits: 50 grams, butter: 30 grams.

Cheese paste ingredients:

Anchor Cream Cheese: 227g, Caster Sugar: 70g, Eagle Millet Flour: 12g, Chicken Egg: 70g, Milk: 130g, Vanilla Extract: 2g.

Production: 1Two layers of tin foil are bated on the outside of the live bottom mold.

2.Place the biscuits in a crisper bag and roll them out with a rolling pin.

3.Then use a larger sieve to sieve out the remaining granulated biscuits, and continue to sieve out the remaining biscuits in the same way.

4.Add the butter melted in hot water to the crushed biscuits and mix well until they are pinched and formed into a ball.

5.Put the biscuit base in the mold and flatten it, and put the biscuit bottom in the refrigerator until the cheese paste is ready.

6..Then make cheese paste, soften the cheese at room temperature in advance, and beat it evenly with caster sugar and eagle millet flour.

7.In the process of beating, stop and scrape the surrounding of the egg bowl with a rubber scraper and then beat, repeat the operation 3 times until the beating is fully integrated and even.

8.Add the eggs in portions and stir well.

9.Add vanilla extract and milk and stir well.

10.Strain the beaten cheese paste.

11.Put the mold into a baking sheet, pour the strained cheese paste into the biscuit base mold prepared in advance, and pour some cold water into the baking tray (bake over water).

12.Preheat the oven to 160°C and bake for about 60 minutes until the surface is colored and the cheesecake batter does not shake significantly.

Ingredients: Cream cheese 250g

Excipients: caster sugar, 80g

2 eggs. Cornstarch 15g

40 g of milk and 40 g of whipping cream

Digest the cake 70 g

Butter 35g1, cake base method: Put the digestive cake into a 2-layer sealed fresh-keeping bag and roll it out with a rolling pin. Melt the butter in insulated water.

2. Add the butter liquid to the biscuit crumbles and stir well.

3. Pour the cookie crumble into the cake tin, compact it with a small spoon, and put it in the refrigerator for later use.

4. After the cream cheese is softened at room temperature, add caster sugar and beat it with a whisk until it is smooth and particle-free.

5. Add eggs and beat evenly with a whisk; Add the eggs one by one, first add the first one and beat it with a whisk until it is completely mixed with the cheese, and then add another one.

6. Sift in the cornstarch and beat evenly.

7. Add milk and beat evenly.

8. Add the whipping cream and beat well.

9. Pour the cake batter into the cake tin with the bottom of the cake. Put the cake tin into the baking tray and pour hot water into the baking tray, preferably no more than half the height of the cake batter. If it is a live bottom cake mold (I use a live bottom), you need to wrap a layer of tin foil on the bottom of the cake mold to prevent water from entering the bottom.

Place the baking tray in a preheated 160 degree oven and bake for 60 minutes. Bake until the surface of the cake is golden brown and ready to bake.

10. After baking the cake, put it in the refrigerator for 4 hours, then remove it from the mold and cut it into pieces to eat.

How to make a traditional heavy cheesecake?

Steps to prepare the eight-inch cheesecake.

1.Ten pieces of McVita biscuits, two fresh-keeping bags together, it is not easy to leak! Crush the rolling pin....Grind it into a powdered state!

2.This kind of spoon, put a spoonful first! Mix well and put another scoop! Mix it up again! If you don't think it's enough, add it a little bit! Be sure to add a little bit! Blend until the color is uniform and dark, and you can flatten the non-stick spoon! That's it!

3.The bottom mold is flattened with a spoon and even! Then put it in the refrigerator and freeze it for later use!

4.Cream cheese softened at room temperature or heated in water! Beat with an electric whisk until soft and smooth!

5.Prepare small materials!

6.Prepare whipping cream!

7.Add caster sugar and beat well!

8.Add a whole egg and beat evenly! Add a whole egg! Hit it evenly! Add a whole egg at the end! Hit it evenly!

9.Add the sieved corn starch and mix well with a spatula! Don't use a whisk! It's going to be granulated!

10.Add the whipping cream and stir well!

11.Add lemon juice and stir well!

12.Add the dark rum and stir to combine!

13.Well, it's time to get into the mold! Shake the table a few times after entering the mold! Or pop the bubbles with a toothpick or spatula! I use a non-stick cake mold, which is better for cheesecake and no more oil paper! The demoulding is fast and beautiful! ......

14.In the fire bathing method, put nine points full of water in the bottom baking tray and put the cake on the upper grill! Preheat at 150 degrees for 10 minutes, then bake for 70 minutes, depending on your oven!

My Changdi's 150 degrees for 70 minutes is just cooked, and then shaken it gently after baking, and a little shake in the middle is good! Close the door and simmer overnight, and put it in the refrigerator for four or five hours the next day! That's it!

15.Here's what a night of simmering looks like! The light is a light yellow color!

16.This is what it looks like to put it in the refrigerator for 5 hours! ......Put the cup on the bottom to demold and you're good to go! ...Plus strawberries and blueberries! It's really good-looking! ...It tastes really good! ~~